This is a sponsored post written by me in conjunction with a virtual wine tasting event hosted by
Snooth for Lodi Wines. Wine samples were provided for this post and this page may contain affiliate links.
You can read about the virtual tasting in which I participated in my Malfatti di Ricotta con Basilico e Gamberi Agli Agrumi post. But, basically, I received six different bottles of wine from Lodi to explore and pair. This Michael David Winery 2016 Ink Blot Cabernet Franc was the last in the line-up and I was eager to try it because I have had spotty luck with Cab Francs in the past. Here's my recent experience comparing the reserve and non-reserve 2016 Ironstone Cabernet Franc.
But, described as dark, rich, and decadent by the panel and the winemaker, it definitely seemed up my palate-alley.
In My Glass
This is the first Lodi Cabernet Franc ever produced by the Michael David Winery and one of the few Cab Francs produced in Lodi at all. Originally a varietal from the Bordeaux and Loire Valley regions of France, there is a renaissance on this varietal. However, it's still fairly rare and a treat to see it as a single varietal and not as a component of a red wine blend.
This is less herbaceous and more weighty than other Cab Francs I've tried. Its aromas are reminiscent of freshly baked berry pies, but on the tongue the tannins are bold. It has a long, silky finish that's absolutely a pleasure to drink.
We did talk about what we saw in the inkblot. I saw a monster decorator crab; Jake saw a big, hairy spider; D saw a platter of food (still don't see that one); and R saw a butterfly landing in a flower. Okay.
On My Plate
While I initially was leaning towards a Middle Eastern flavor profile to pair, my trio were asking for ribs. And we had just had lamb ribs for my #ItalianFWT post: Island Memories, Slow-Roasted Lamb, and Cannonau Di Sardegna. So, I went with a more traditional rib recipe. Typically, I like to make my own barbeque sauce, but I was feeling a little lazy. As I stood in the aisle at Whole Foods, reading all the bottles, on of the employees pointed at the Bone Suckin' Sauce and said he highly recommended it. Done. It ended up being more sweet and less spicy than I anticipated, but it was tasty. I even bought the Bone Suckin' Seasoning and Rub and went super duper simple!
Ingredients serves 4
- 8 beef ribs
- 3 T spice rub (I used the Bone Suckin' Seasoning and Rub)
- 2 T olive oil
- lime leaves, optional (I was using lime olive oil)
- barbeque sauce (I used the Bone Suckin' Sauce)
- Also needed: foil, baking sheet, silicone brush
Procedure
Preheat the oven to 225 degrees F.
Place ribs on a piece of foil that is large enough to completely enclose the ribs. Rub 2 T spice rub on the meaty side of the ribs and 1 T on the bony side. Place the ribs meaty-side up and drizzle with olive oil. I had a few of the lime leaves come out of my lime-infused oil, so I left them.
Fold up the foil to enclose the ribs and place the packets on your baking sheet. Place the ribs in the oven and bake for 6 hours.
After 6 hours, open up the packets - be careful of the steam - and brush a layer of sauce on the ribs. Raise the oven temperature to 400 degrees F. Place the sheet back in the oven. Let the sauce char. It should only take about 10 minutes.
Remove the sheet from the oven and let stand for 5 minutes before serving. Serve with more sauce on the side to let diners add as much as they want.
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*Disclosure: I received sample wines for recipe development, pairing, and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.
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